Slice the aubergine and grill on a griddle pan, sauté the shallot and garlic in olive oil until softened and pour in the tomato pulp. Simmer the tomato sauce for a few minutes and add the basil, layer the aubergine with tomato sauce in the middle and finish the top with grated parmesan, than grill under the grill. Dice the sweet potato than boil, season and mash, cut 10cm squares of filo pastry, brush with salted butter and place on each other. Put a spoon for of mashed sweet potato in the middle and form a parcel, cook in the oven until pastry is browned. Chop the artichokes and mix well with the cream cheese and rosemary. Make an incision lengthwise along the chicken breast and fill with the artichoke mixture. Tighten the chicken with 3 slices bacon each and roast in the oven at 180`c. Sauté the spring onions and thyme in butter than pour in the wine, stock and simmer until thickened to drizzle as a sauce.